Tel poli can be called as cousin of famous marathi sweet puran poli which is made in marathi homes during holi festival or ganpati
during my recent alibag visit my mami had got this tel poli .she makes ausome tel polis so thought of posting same
will update recipe once i get it from her
If you are are a regular visitor to my blog i am sure you will know my love for pakora /bhajias which features in my kitchen menu atleast once .
After having made Methi nu gota bhaji i felt in love with these delicious fritters made from methi (fenugreek leaves) .My verdict after tasting was flavourful ,irresistible & delicious .
Other day i tried these bhajia following same recipe using coriander leaves which are known as cilantro in english,dhania in hindi and kothimbir in marathi,hence i named them dhania na gota bhaji.
For those who are wondering whats methi na gota , methi is fenugreek leaves and gota means pakoda or fritters. So methi na gota means ---> fenugreek leaves pakoda/bhajia /fritters.
These are one of the most authentic (Indian) Gujarati snacks or "farsan" (Snacks as we call "Farsan" in Gujarati). You will find this on the menu of any farsan-selling store in Gujarat,Its a pleasure to have these gota bhaji at home during winters and monsoons with a nice cup of Hot Ginger Tea.The most famous gotas are from Dakor (Dakor is - hence are called Dakor na gota.
These mouthwatering methi gota are light and fluffy and spongy from inside and crunchy from outside. Very Easy to make these little tasty fritters. i got this recipe from my neighbour rekha aunty.
Ingredients:
1.5 cups besan (gram flour)
1 ripe banana, peeled, mashed (optional)
2 tbsp rava (semolina)
1 Cup freshly chopped coriander
3 tsp ginger - green chilies paste or semi crushed
pinch tsp turmeric
1 tsp red chilli powder
1/4 tsp asafoetida
½ teaspoon Carom seeds (Ajwain/owa)
2 tsp sesame seeds
5-7 whole peppers- semi crushed
10-15 Whole Coriander Seeds - semi crushed
1/4 th tsp soda bi carb /baking soda) Or Eno - fruit Salt
1 Tablespoon Sugar
2 tsp yoghurt /lime juice
salt to taste (Mine are on the sweeter side)
oil for frying
Method:
1. Mix the besan (gram flour) & rava, Add all the rest of the ingredients except soda /eno and mix well.
2. Now add chopped coriander, little water to make a thick batter till you get a consistency where you can drop spoonfuls into oil (it should be thick than dosa batter).
3. Let this mixture sit for 10-15 minutes. Add soda bi carb / Eno just before frying and mix well.
4. Meanwhile, Heat the oil on high, in a kadhai.
5. add some 3- 4 tsp of hot oil to this batter (this makes the gotas crunchier and fluffier).
6.with a spoon add a tablespoon of the mix to the heated oil and fry it till it turns golden brown all over. Simultaneously fry 4-5 gotas at a time.
7. Drain on a napkin/tissue paper so that excess oil is removed
8. Serve with Sweet Tamarind & Date Chutney or coriander chutney or ketchup too. Originally its served with yogurt kadhi
Have u ever imagined karela sabji and that too sweet and sour.IF NOT THAN TRY THIS Khatta Metha Karela Sabji and i am sure you will start liking karelas
I have followed the exact recipe from maayeka blogspot .I have tried few recipes from anjana jis blog and they turned out to be too good and reminded me of my mother
Bitter gourd curry cooked in a sweet and sour sauce
INGREDIENTS-
preparation time-10 min
cooking time-15 min
serve-4
Bitter gourd-350 gm
Jaggery-2.5 tbls
Tamarind pulp-2.5 tbls
Chilli powder-1 tbls
Turmeric powder-1/2 t.s
Fennel seeds(saunf)-1 t.s
Salt-1 t.s
Oil-3 tbls
Method:
1.Wash bitter gourd ,scrape it and then cut it into small pieces.
2.rub salt and turmeric powder into the pieces and keep covered for one hour.then wash well with enough water to reduce the bitterness.drain extra water from the pieces.
3.Heat oil in a kadhai,add fennel seeds,once they crackle ,add turmeric, and bitter gourd pieces and saute for 1 minute.
4.cover kadai with a lid and cook on slow flame till done.keep stirring in between.
5.when karela is cooked perfectly ,add chilli powder,jaggery,tamarind pulp,salt and 4 tblsp of water ,mix well
6.Cover and cook for 5 more minutes on slow heat ,till oil start seperating from the masala and gravy turns out little thick.
Serve with Chapati,roti,or daal rice.
Posting a fasting thalipeeth maharashtrain recipe made from rajgira flour which is known as amaranth flour in english
Thalipeeth is a pancake made by tapping dough on a greased plastic sheet with your fingers .
or more navratri sweet recipes click here and fasting recipes click here
Ingredients:
1/2 cup - Sago/sabudana soaked in water
1 cup - rajgira (amaranth flour)
1/4 cup - boiled potato/raw grated potato
2 -3 green chilles chopped finely
1/2 cup crushed peanut powder (shengdana kut)
1 -2 tsp - whole jeera + 1 tsp jeera(cumin) powder
1 tsp -lemon juice or 2-3 tbsp curd (dahi)
a pinch -sugar
salt as per taste
clarified butter/Ghee /oil 2 tablespoons
Method:
1) Grind green chillies and cumin seeds and make a coarse paste.
2) Mix soaked sabudana ,chilli paste, coriander leaves,lemon juice/curd, salt,sugar, roasted peanut powder, boiled potato,rajgira (amaranth flour) together and make a soft dough. (add few splashes of water if required)
3) Take any plastic thin sheet, make a small ball from the dough, sprinkle few drops of water on plastic sheet, place the dough and just press it in round shape by using your fingers.make a small hole in centre.
4) Heat pan on a medium high, add some oil /ghee and place thalipeeth .drizzle some oil /ghee from the sides of thalipeeth also and roast till it gets nice golden colour from both the sides
5) Serve hot with yogurt/upwas-chutney
Tips
1)soaked sabudana (for minimum 3-4 hrs) in the above recipe Sabudana for thalipeeth works great if its over soaked, soft and little bit soggy.
2) For plastic you can use any plastic sheet the one in which we get milk.
3) Replace green chillies by using red chilli powder.
